I Used to Eat One of These… Until I Found Out the Truth
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Parmigiano-Reggiano versus the U.S. imitation Parmesan cheese. The names are very similar, but are they really the same? There is something in this cheese that is not only not in this cheese, but it's not in any other cheese that I know about. I lived on this one right here. I don't even know about this one. I put this on my spaghetti sauce until I went to a part of Italy called Parma where they make this cheese and saw firsthand how they made it. But I was more interested in the cacao.

went to the barn where they had these cows, not only do all the cows consume grass, but the type of grass that they fed these cows is extremely different than what they feed

other cows. To make this authentic cheese, they have to go through very strict standards. Whereas in America, you don't have these standards. There's a lot of types of cheese that are mimicking or faking this cheese. It's a $2 billion industry. Grass-fed cows are also loaded with microbes that come from the soil. So a cow eats the grass. It goes into several stomachs. And many people don't realize that the cow itself cannot digest that grass, that fiber.

it needs help from microbes inside the cow when a cow eats grass they're basically feeding their microbes and then the byproducts that the microbes give off after eating the grass or the fiber that is fed to the cows as nutrition the bacteria itself that's doing all the work is loaded with protein

And so the cow gets very little direct nutrition. It gets a lot of the nutrition via the microbes. And so it's a combination of the type of microbes that are involved in the fermentation process, as well as the production going from milk to cheese that also involves microbes.

This Parmigiano-Reggiano is made from three ingredients. This very specialized standard cow's milk, number two, salt, and number three, an enzyme that allows the milk to turn into cheese. Now, if we do a little comparison to the American Parmesan cheese, we get a pasteurized part skim milk with a cheese culture, salt, and

And of course, they're also adding potassium sorbate to protect the flavor. This one here is raw. There is no requirements on aging with this one. This one has to be aged at least 12 months. But when I went to Parma, I noticed that they have different versions of this cheese. They were aged 14 months, 24 months, and some even longer. And each one had its own uniqueness.

taste. So it's fascinating the combination of aging a cheese while it's fermenting with help from the microbes and the different flavors that come about from this fermentation process. It's just fascinating. And if there's one thing I like, it's high quality cheese. In fact, I'm addicted to it. And I use this on my salad on a daily basis. The other thing that has evolved with this when you age a cheese is you're

microbes are eating up all the milk sugar lactose. So you're getting something with virtually no lactose. So it's very keto friendly. It's also high in something called glutamate, which is definitely different than the synthetic monosodium glutamate. This is a natural glutamate, so it has incredible flavor. It's good for your gut.

the amount of bioavailable calcium and phosphorus in this for your bones is off the charts. What's also unique about this cheese is one of the byproducts helps you build up glutathione, the master antioxidant for your liver. This also has something in it to help reduce blood pressure. There's butyric acid in here, which is really good for your brain as well. Out of all the amazing benefits that this cheese can give you health-wise, there's something way bigger. It just so happens that this cheese is

has the highest amount of vitamin K2 of any other cheeses out there. Vitamin K2 redirects calcium from your arteries, from your joints, and it pushes it into your teeth,

and your bones. So the version of vitamin K2 that this has is MK7. It's the most bioavailable. It's going to last a long time in your body. And so this cheese actually is a natural vitamin K2 machine on steroids. There's a lot of other benefits of vitamin K2 I'm not going to get into in this video. Benefits for your mitochondria, benefits to produce energy. All

you need to know when you're comparing these two, the Parmigiano-Reggiano, you are getting way more benefits than just consuming a cheese that tastes good. What I do appreciate is the amount of work and quality that goes into making a product like this, as well as the additional health benefits. Now I have a question for you. Would you actually spend the extra money on something like this versus this? Please comment down below and let me know.